We’ve clued you in to the General Greene’s breakfast, and now another NBC newcomer, Bussaco, sends over the menu for its brunch, starting this weekend. Folks, this is the real deal — chef Matthew Schaefer buys half hogs every week from Flying Pigs Farm to make his own bacon, sausage, and scrapple. Scrapple? HELL YES. Another cause for celebration: biscuits and gravy. Will they be as kick-ass as JoeDoe’s? Brooklynites, do let us know. On the cocktail menu: an "Angel Mary" souped up with house-made Worcestershire and horseradish. The menu is so new that prices haven’t yet been finalized, but with dinner plates ranging from $8 to $25, you can expect them to be reasonable.

Classic Eggs Benedict — Back Bacon, Crispy Potato

Poached Egg and Surrey Ham — Frisée Salad, Radishes, Grain Mustard

Eggs, Biscuits & Gravy — Country Sausage

Gravlax — Latkes, Soft Scrambled Eggs

Swedish Pancakes — Berries, Cardamom Cream

Brioche French Toast — Caramelized Apples, New York Maple Syrup

Yogurt Cheese — Seasonal Fruits, Almonds, Local Honey

Fried Poussin & Waffles — Collard Greens, Apple Butter

Dim Sum for One — Bacon & Egg Sticky Rice, Shrimp Dumpling, Coconut Buns

Bussaco Burger

Sides – House-made meats: Bacon, Country Sausage, Back Bacon
Eggs Any Way
Green Salad
French Fries
Biscuits, English Muffin, or Toast

Earlier: A First Look at Bussaco, the Newest in New Brooklyn Cuisine